Name: Roasted Balsamic Brussels
Prep time: 20 min
Cook time: 25 min
Ingredients: 1/3 cup avocado oil; 1/4 cup balsamic vinegar; 1 tbsp fig preserves; 2 tsp minced garlic; 1-2 pounds fresh brussels sprouts (cut in half); 2-3 shallots (peeled and halved); 1 cup pomegranate arils

Roasted Balsamic Brussels

Keyword Fall, fiber, gluten-free, phytonutrients, seasonal, side dish, vegan, vegetables

Prep Time 20 minutes

Cook Time 25 minutes

Servings 4

Ingredients

1/3 cup avocado oil
1/4 cup balsamic vinegar
1 tbsp fig preserves
2 tsp minced garlic
1-2 pounds fresh brussels sprouts cut in half
2-3 shallots peeled and halved
1 cup pomegranate arils

Instructions

Preheat the oven to 425 degrees.
Make the dressing with the first 5 ingredients in a glass bowl. Whisk together.
Carve the pomegranate (or purchase pomegranate arils as is) – best way to do this is cut the pomegranate in half, then in smaller chunks so you can easily remove the arils from the pulp into a glass container.
Using a sheet pan, toss together brussels and shallots. Pour 2/3 of the dressing over the veggies and mix. Bake on lower rack for ~20-25 min. Watch closely and stir throughout the cooking time to prevent burning.
Remove the brussels from the oven, place into a serving dish and top with the pom arils and the remainder of the dressing. Mix in. Enjoy!

Recipe Notes

NOTE: when carving your pomegranate, do not wear white or have critical papers nearby as the pom juice will travel! 🙂